'imbue' on Serious Eats

Few spirits are so stigmatized as vermouth, especially in our cocktail-adventurous age. It's something drinkers think they know, even if they have limited experience. "People think of it as 'martini vermouth' or 'Manhattan vermouth' and that's about it," says Andrew Quady of Vya Vermouth. "And most drinkers here just have a dusty bottle of something that's been in the back of their liquor cabinet for 5 years. Of course it tastes terrible." At Tales of the Cocktail, four vermouth makers (in conversation with Paul Clarke) came together to talk about the challenges of the industry and where American vermouth is going.
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